date:Jun 14, 2019
e unappetizing for consumers. It also has a negative impact on the overall sensory quality of the chocolate.
COBAO Pure delays migration and heat-related bloom, extending the shelf life with between 50 and 400 percent, depending on recipe, processing techniques and storage conditions, the company highlights. AAK anticipates that the new ingredient will be particularly beneficial in the premium chocolate segment. Sales of premium chocolate are growing three times faster than standard chocolate,